Spicy Lentil and Swiss Chard Soup

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One-pot meals are definitely on my list of must-haves these days. It’s the easiest and fastest way to get a balanced meal for dinner without a ton of prep work or cooking time.

This soup totally fits the bill. You just throw everything into a pot, let it simmer for ~20 minutes, whip out your immersion blender and voila! You have a delicious and healthy meal ready to go (and that also freezes really well).

I served it with some toasted whole wheat pita, which made for the perfect dipping “croutons” for this recipe. The base of this soup is spicy and warming, thanks to the curry powder, cayenne, lentils and chard. The lime and yogurt add the perfect blend of acidity and coolness so that your mouth isn’t overpowered by the spiciness of this soup. We also had a ton leftover, which is now packaged neatly in our freezer for one of those long days when cooking seems absolutely impossible 🙂 The husband absolutely loved it – went back for seconds… and thirds!

Step 4: Remove from heat. Using a hand blender, puree the soup until it is mostly creamy. (Another option is to puree half the soup (about 4 cups) in a blender or food processor; return puree to pot). Divide soup among 6 bowls. Drizzle about 1 tbsp thinned yogurt over each serving. Garnish with a few slices of jalapeño (optional) and a lime wedge.

Remove from heat. Using a hand blender, puree the soup until it is mostly creamy. (Another option is to puree half the soup (about 4 cups) in a blender or food processor; return puree to pot). Divide soup among 6 bowls. Drizzle about 1 tbsp thinned yogurt over each serving. Garnish with a few slices of jalapeño (optional) and a lime wedge.